Egg Roll In A Bowl (Printable Version)
A quick low-carb Asian-inspired skillet with ground pork, cabbage, and sesame-ginger flavors.
# What You'll Need:
→ Protein
01 - 1 lb ground pork
→ Vegetables
02 - 4 cups coleslaw mix (shredded cabbage and carrots)
03 - 1/2 small onion, diced
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 2 green onions, sliced
→ Sauce
07 - 3 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp toasted sesame oil
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp crushed red pepper flakes
→ Toppings
12 - 1 tsp sesame seeds
13 - Sriracha or chili sauce (optional)
# How to Make It:
01 - Heat a large skillet over medium-high heat. Add ground pork and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
02 - Add diced onion, garlic, and ginger to the skillet. Sauté for 2 minutes until fragrant and onion is translucent.
03 - Add coleslaw mix to the skillet. Stir well and cook for 4–5 minutes until vegetables are just tender but still crisp.
04 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes. Pour over the pork and vegetables. Toss to coat evenly and cook for another 1–2 minutes.
05 - Taste and adjust seasoning if needed. Remove from heat. Garnish with green onions, sesame seeds, and a drizzle of sriracha if desired. Serve hot.
# Expert Insights:
01 -
- All the crunch and satisfaction of an egg roll without the wrapper or the deep fryer mess
- One skillet means zero cleanup and dinner on the table in less than thirty minutes
02 -
- Do not skip draining excess fat after browning the pork or the final dish will feel greasy
- The cabbage continues to cook after you add the sauce so pull it while it still has some bite
03 -
- Prep your sauce before you start cooking because once the heat is on everything happens fast
- Letting it sit for five minutes off the heat lets the flavors meld together perfectly